Chocolate Chip Pancake Mini Muffins with a Brown Butter Maple Glaze

by Megan on October 8, 2012

Because dessert needs to happen with a picnic lunch, and because I had a bunch of hay in my boots when I got home.

You see, Friday, I took the day off and headed to Upland Hills Farms. My friend’s niece had a field trip, so a couple of us ladies went too! We made a giant Italian sandwich and a tasty orzo salad for our picnic lunch. And since this particular little girl loves pancakes, (Girl after my own heart!) I figured mini pancake muffins topped with the girliest rainbow heart sprinkles would be just the thing. And she loved them! And so do I! Because these totally taste like pancakes!

In another bowl, mix together buttermilk, egg, maple syrup, melted butter, and vanilla.

Add wet ingredients to dry ingredients and stir with a wooden spoon until no flour-y patches remain. Divide among 24 mini muffin cups. Press 2-3 chocolate chips into the center of each muffin.

Bake for 8-9 minutes or until a toothpick inserted comes out clean. Cool slightly before removing from the pan. Jostle loose with a small paring knife, if necessary. Cool slightly before topping.

Make glaze by melting butter in a small sauce pan over medium heat until 4-5 minutes, or until browned. Pour over confectioners’ sugar and a teaspoon of maple syrup in a small bowl. Stir in vanilla and milk until smooth and glazey. Sprinkle with chopped chocolate and sprinkles.